No-Mayo Tuna Salad Sandwich That’s Fresh & Flavorful

A Mediterranean-style tuna salad made with olive oil, lemon, Dijon mustard, fresh herbs, crunchy vegetables, and optional capers. Serve it immediately on toasted bread or chill the salad for up to 2 days before assembling sandwiches.

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Prep Time 10

Total Time 10

Servings: 2 servings

Ingredients Method Notes

Ingredients

Tuna Salad

2 5-ounce cans Tuna, packed in water or olive oil and well drained
2 tablespoons Extra-virgin olive oil
1 tablespoon Fresh lemon juice
1 teaspoon Dijon mustard
1 stalk Celery, finely diced
2 tablespoons Red onion, finely diced
2 tablespoons Fresh parsley, chopped
1 tablespoon Capers, drained and chopped
1/4 teaspoon Kosher salt
1/8 teaspoon Freshly ground black pepper

Sandwiches

4 slices Whole-grain or sourdough bread
As needed Lettuce leaves
As needed Tomato slices

Method

Step-by-Step

Drain the tuna thoroughly. For a firmer salad, press out excess liquid with a fork before transferring the tuna to a mixing bowl.
Break the tuna into flakes with a fork, leaving some larger pieces for a pleasing texture.
Add the olive oil, lemon juice, Dijon mustard, celery, red onion, parsley, and optional capers. Season with kosher salt and freshly ground black pepper.
Stir gently until the ingredients are combined, taking care not to mash the tuna into a paste.
Taste and adjust with more lemon juice, salt, or olive oil as needed. Let the mixture stand for 5 to 10 minutes so the flavors can mingle.
Spoon the tuna salad onto toasted bread and add lettuce and tomato if desired. Serve immediately, or refrigerate the tuna salad for up to 2 days before assembling the sandwiches.

Notes

Drain the tuna very well because excess liquid can make the salad watery and dilute the dressing. Toasting the bread helps prevent sogginess. Capers are optional but add a pleasant salty, briny note.